Authentic Pappardelle Bolognese Recipe

Introduction

Pappardelle Bolognese is a classic Italian dish that combines wide, ribbon-like pasta with a rich and hearty meat sauce. This recipe captures the authentic flavors of traditional Bolognese, slow-simmered for hours to develop deep, comforting taste perfect for a family meal.

Ingredients

• 1 Tablespoon olive oil
• 1 Tablespoon salted butter
• 1 medium to large yellow or red onion
• 2 medium to large carrots
• 2 celery ribs
• 4 oz diced pancetta
• 1 lb ground pork
• 1 lb ground beef
• 2 cans (28 oz each) San Marzano plum tomatoes with the juices
• 3 Tablespoons tomato paste
• 3/4 cup dry white or red wine
• 1/2 cup beef stock or chicken stock (add more as needed)
• 1 cup whole milk
• 1 medium to large Parmigiano Reggiano cheese rind
• 1 healthy pinch of nutmeg
• Salt & black pepper to taste
• 1 lb dried pappardelle pasta
• 1 cup freshly grated Parmigiano Reggiano

Instructions

1. Step 1: Finely chop the onion, carrots, and celery (the soffritto) using a chef’s knife or pulse in a food processor until finely chopped.
2. Step 2: In a large cast iron or Dutch oven pot, cook the diced pancetta in olive oil and melted butter over medium heat for 3-5 minutes until slightly crisp.
3. Step 3: Add the chopped soffritto to the pancetta and cook for 3-4 minutes with a pinch of salt until softened.
4. Step 4: Add the ground pork and beef, cooking until no longer pink and most liquid has evaporated, stirring frequently.
5. Step 5: Pour in the wine and cook for 3-4 minutes to evaporate the alcohol, stirring often. Then add the tomato paste and cook for another 2-3 minutes.
6. Step 6: Add the canned tomatoes with juices, 1/2 cup of stock, and the Parmigiano cheese rind. Season with salt, black pepper, and nutmeg. Cover with a lid and simmer on very low heat for 4-5 hours, stirring often.
7. Step 7: In the last 30 to 60 minutes, stir in the whole milk to enrich the sauce.
8. Step 8: Bring a large pot of salted water to a boil. Cook the pappardelle until al dente according to package instructions. Reserve about 3/4 cup of pasta water, then drain.
9. Step 9: Return the pasta and reserved water to the pot. Add bolognese sauce and freshly grated Parmigiano Reggiano. Stir well to combine, then serve with extra cracked black pepper and cheese if desired.

Tips & Variations

• For deeper flavor, use a mix of pork and beef as suggested, but ground veal or lamb can also be used for variation.
• If you want a richer sauce, add a splash of cream instead of milk at the end.
• San Marzano tomatoes are recommended for authenticity, but any good-quality plum tomatoes will work.
• Make extra sauce and freeze portions for quick meals later.

Storage

Store leftover bolognese sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove with a splash of stock or water to loosen the sauce. Cooked pasta is best consumed fresh but can be stored separately for 2 days and reheated in boiling water or a microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Bolognese sauce without wine?

Yes, you can omit the wine and replace it with additional stock or a splash of vinegar for acidity. The sauce will still be flavorful but slightly less complex.

What type of pasta works best with Bolognese?

Wide pasta shapes like pappardelle or tagliatelle are ideal because they hold the thick meat sauce well. Avoid thin or tubular pastas that don’t capture the sauce as effectively.

Authentic Pappardelle Bolognese Recipe

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★★★★★

4.8 from 104 reviews

This Authentic Pappardelle Bolognese recipe offers a rich and hearty Italian classic featuring slow-simmered meat sauce made from ground pork and beef, pancetta, and San Marzano tomatoes, served over wide pappardelle pasta and topped with Parmigiano Reggiano. The lengthy, gentle simmering extracts deep flavors for a comforting and robust meal.

• Author: Windy
• Prep Time: 20 minutes
• Cook Time: 4 hours 30 minutes
• Total Time: 4 hours 50 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Meat and Base

• 4 oz diced pancetta
• 1 lb ground pork
• 1 lb ground beef

Vegetables and Aromatics

• 1 medium to large yellow or red onion
• 2 medium to large carrots
• 2 celery ribs
• 1 healthy pinch of nutmeg

Liquids and Dairy

• 1 Tablespoon olive oil
• 1 Tablespoon salted butter
• 3/4 cup dry white or red wine
• 1/2 cup beef stock or chicken stock (add more as needed)
• 1 cup whole milk
• 1 medium to large Parmigiano Reggiano cheese rind

Tomatoes and Pasta

• 2 cans (28 oz each) San Marzano plum tomatoes with juices
• 3 Tablespoons tomato paste
• 1 lb dried pappardelle pasta

Seasonings and Garnish

• Salt & black pepper to taste
• 1 cup freshly grated Parmigiano Reggiano

Instructions

1. Chop the soffritto: Finely chop the onion, carrots, and celery using a chef’s knife or pulse in a food processor until the vegetables are in fine pieces.
2. Cook the pancetta: Heat olive oil and butter in a large cast iron or Dutch oven pot. Add the diced pancetta and cook for 3-5 minutes until it has rendered some fat and is slightly crisp.
3. Add the soffritto: Add the chopped onion, carrot, and celery mixture to the pancetta. Season with a healthy pinch of salt and cook for 3-4 minutes until softened.
4. Brown the mince: Add ground pork and beef to the pot. Cook on medium heat, stirring occasionally, until the meat is no longer pink and most of the liquid has evaporated.
5. Cook off the wine and tomato paste: Pour in the dry wine and cook for 3-4 minutes to evaporate the alcohol, stirring frequently. Then add the tomato paste and cook for another 2-3 minutes, allowing it to deepen in flavor.
6. Add the tomatoes and broth, then simmer: Stir in the San Marzano tomatoes with their juices, 1/2 cup of broth, and the Parmigiano rind. Season with salt, black pepper, and nutmeg. Cover with a lid and simmer on very low heat for 4-5 hours, stirring often. Add more stock if the sauce becomes too thick.
7. Add the milk towards the end: In the last 30 to 60 minutes of simmering, stir in the whole milk to mellow the acidity and enhance richness.
8. Cook the pasta and serve with the sauce: Bring a large pot of salted water to boil. Cook the pappardelle until al dente based on package instructions. Drain the pasta, reserving about 3/4 cup pasta water. Return pasta and water to the pot, mix in the desired amount of Bolognese sauce and 1 cup grated Parmigiano Reggiano. Stir well to combine. Serve with additional cheese and cracked black pepper if desired. Enjoy!

Notes

• The choice between white or red wine will subtly affect the sauce’s flavor but either works well.
• If the sauce thickens too much during simmering, add additional beef or chicken stock to achieve desired consistency.
• Using San Marzano tomatoes gives a sweeter, less acidic tomato flavor authentic to classic Bolognese.
• Reserve some pasta water to help marry the sauce with the pasta for smoother texture.
• Simmering the sauce slowly for several hours allows the flavors to deepen and develop fully.
• Adding milk at the end balances acidity and enriches the sauce’s texture.

Keywords: Pappardelle Bolognese, Italian pasta, meat sauce, traditional Bolognese, San Marzano tomatoes, slow simmered sauce